Categorie: Lunch

Wasabi arugula? Can it get any spicier? When I saw a small bag of this salad in the supermarket, my tongue longed for another challenge. Can I handle this? How many tears will break out of my eyes? Is it just as good as my newfound love for hot sauce?

Well, my dearest readers, as for a good cry, you should not use the wasabi arugula. No one will believe you when you say: “Oh no, I didn’t cry because you just called me a “stupid blonde airhead”, it was just the wasabi arugula.” But when you want to use it in a salad, to spice things up and get out of the ordinary: Go for it!

In this challenging salad I used it with some fresh ingredients to balance the peppery taste of the arugula. Arugula is also known as “rocket salad” and “rucola”, the poor thing is a leafy green vegetable with a multiple personality disorder.

For 2 dare devils use:

1 bag (40 grams) of Wasabi Arugula (For my Dutch readers I found it in the Albert Heijn, they first called it “Wasabi Rucola”, now it is “Pittige Rucola”)

Hummus, the first time I heard somebody saying that she had hummus with some bread, I thought to myself: “Did she actually eat humus, as in rotten leaves? Is that some kind of new food trend I do not know about?” This was about 10 years ago, waaaaaay before I got really interested in food.

Nowadays I love hummus, with an extra m. I have it with some bread, use it to dip veggies in or as a healthier option for mayonnaise. Like my almond milk, I bought it in the supermarket, but found out that it is so ridiculously easy to make. So today I had a craving for some bread with hummus, but didn’t have any left. What I did have were some leftover chickpeas from a salad I made the evening before (always save your leftovers, you might need them later on). The bread you see in the picture is Terrasana sprouted spelt bread, this kind of bread contains more nutrients and less gluten than normal bread and it is amazingly tasty.

I made a really basic version of hummus, nothing fancy, but still great. Put the following ingredients in a blender or food processor and voilà: Homemade Hummus!

about 215 grams of drained chickpeas (I bought a pot of 350 grams, but after draining the liquids this is what was left)

Juice of 1 lemon

2 tablespoons of tahini

Freshly ground pepper

Optional: some sea salt, but my chickpeas were a bit salted. You can also add some water if the substance is too thick. And experiment with flavor; add some garlic, chilipepper, curry, cumin or cilantro.

Maar wacht, er is meer

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